Runza, also known as bierock, is a soft buttery bread loaded with ground beef, cheese, and cabbage. This combination is one of the best that’s why it tastes amazing.
As a plus, you can freeze any leftover runzas, and they will still taste amazing. A light, fluffy bun wrapped around an explosion of flavors, what more could you ask for.
Guide on making the best homemade runzas:
For the dough:
- 2 cups bread flour
- 1/2 cup warm water / plus 1 tbsp
- 3 tbsp sugar
- 1-1/2 tsp active dry yeast
- 1/2 tsp salt
- 1 egg
For the filling:
- 1 pound ground beef
- 2 cups cabbage (chopped)
- 1/2 cup onion (chopped)
- 1/2 cup Cheddar cheese (shredded)
- 2 tbsp butter (melted)
Start by dissolving the yeast in a large bowl filled with water. Then add the egg, sugar, salt, and 1 cup of flour. Using a mixer, beat the mixture on low speed. After mixing for around 3 minutes, add the rest of the dough.
Next, put the dough onto a well-floured and clean work surface and knead the dough for approximately 7 minutes, or until smooth and elastic.
Now, place the dough in a lightly greased bowl and coat the top as well. Then cover the bowl with plastic wrap or a clean cloth and let it rise until it’s doubled in size, which should take about an hour.
To make the filling in a large skillet cook the ground beef on medium heat until it’s no longer pink. Then drain the beef and add the onion, cabbage, salt, and pepper. Cook for around 15 minutes or until vegetables are tender. Finally, add the cheese to the mixture and set aside.
After the dough has rested, punch it down and divide it into 12 equal pieces. Then roll each piece into a 6-inch circle. In the middle of the circle, put about 1/4 cup of the filling and fold the dough over the filling by pinching it to seal it into a ball.
Place seem side down on a lightly greased baking sheet. Then cover the baking sheet with plastic wrap or a clean cloth. Let the dough rise until doubled in size, which should take around half an hour.
Once the dough has risen, brush the top with butter and bake for approximately 18-20 minutes, or until the dough has a golden brown color. Serve warm and enjoy!